Serves: 4 / Cooking time: 30 minutes
70 grams Vermicelli noodles
1/4 cup ghee
1/3 cup cashew
6 Dates, stoned and chopped
1/3 cup Raisins
1 litre full cream Milk
3/4 cup condensed milk
1_Soak the deseeded dates in half cup warm milk from one litre milk. Cover and keep aside to soak for one hour.
2_Pour rest of milk into a large pan. Add cardamom to the milk. Boil milk in the pan until it is reduced by one-third.
3_In a smaller pan at medium low heat add ghee and stir-fry the raisins and cashew nuts separately for just a few seconds until golden and remove using a slotted spoon into a small plate and keep aside.
4_In the same ghee roast the vermicelli noodles stirring them until they are a just few shades dark. Pour the reduced milk, fried resins and cashews. Add the dates with the milk in which they have been soaking. Add condensed milk.
5_ let it cook for few minutes. By now the noodles must have become very soft and seviyan must be thick. Remove from heat. It can be served hot or cold.